Gunpowda Recipes
Gunpowda Margarita
Sprinkle salt and Gunpowda on a small plate and rub the rim of the glass with Lim & Dip the glass in the Gunpowda mix.
Fill a shaker with:
50ml Tequila, 25ml fresh lime juice, 20ml Triple Sec, a handful of ice & shake and pour.
It will burn, but after the burn comes the ride.
Yields 2 servings
Charred Courgettes
2 large courgettes – sliced 2cm thick
The Rub includes:
½ tsp Gunpowda, 1 tsp pink peppercorns, 2 tbsp pomegranate molasses, 1 tsp lemon juice, 3 tbsp olive oil and 1 tsp salt, Coriander for sprinkling.
Mix all together and coat the sliced courgettes.
The courgettes take as long to cook as they do to obtain that nice char colour. 1 or 2 minutes per side.
Yields 2 servings
Gunpowda Eggs & Bacon
I’m not going to tell you a recipe for eggs and bacon..I mean c’mon.
What I will say is that really good quality bacon is a must (streaky is delicious) and quality eggs.
Keep the eggs sunny for that ‘trickle down’ effect, and sprinkle with Gunpowda.
That fruity heat with the richness of the yolk and saltiness of the bacon is mind blowing.
Yields 2 servings
Gunpowda Prawn Cocktail
This is a simple recipe. Follow your own if you have one. The only thing to change – swap paprika for Gunpowda. You won’t go back.
For the Marie Rose sauce:
4 tbsp mayonnaise & 4 tbsp ketchup
½ tsp Gunpowda
1 tbsp Worcestershire sauce
Salt and pepper to taste
½ a lemon
1 tbsp double cream.
Mix this together and add to the prawns of your choosing.
Sprinkle with Gunpowda
Yields 4 servings
Balanjay Choka
In Guyana I grew up calling this Balanjay Choka, but it is more commonly known as Baigan Choka. It is a dip of sorts, eaten with roti or any bread that allows you to pick it up.
2 whole aubergines/eggplants
3 to 4 tomatoes
3 cloves of garlic sliced finely
Olive oil to sprinkle over at the end
1 onion sliced into half moons
1 tsp Gunpowda
3 spring onions/scallions chopped
1 tsp salt
Make slits all over the aubergines and push in the garlic slices. Rub the tomatoes and aubergines with a little oi and roast for 45 minutes at 190c.
Whilst still hot cut the aubergines in half (lengthways) and scoop out the middle. Add this, and the tomatoes, to all the other ingredients. Mash it all with a fork and sprinkle with olive oil. Scoop it up with a buttered piece of toasted bread.
Yields 6 servings
Gunpowda Roazt Chicken
Gunpowda Roast Chicken served with a vinaigrette based potato salad, a lentil salad and a crispy green salad.
6 chicken thighs – skin on and bone in
For the rub:
1 tbsp Gunpowda
Salt and pepper to taste
A handful of chopped thyme
1 tbsp runny honey
2 tbsp olive oil
Mix the rub and coat the chicken thighs. You can leave this to marinate for 2 hours if you have the time & roast for 45 minutes at 190c.
The skin will be crispy, while the underside juicy. Don’t discard those juices. Add them to the lentils if you’re making them.
Yields 4 servings
Gunpowda Pancakes
Sweet, salty, and hot. In America they serve hot sauce with their ‘Chicken n’ Waffles’ so inspiration comes from there.
For the pancake mix
100g plain flour
1 large eggs
300ml milk
1tbsp oil
Per serving:
2 rashers of streaky bacon – fried crispy
2 tbsp maple syrup
½ tsp Gunpowda
Mix all your pancake together with a pinch of salt until all lumps are removed.
Allow the batter mix to rest for a minimum of 30 minutes, 2 hrs or even overnight is best.
Get your frying pan to a medium heat and wipe oiled paper over the surface.
Cook for no more than a minute and flip if you feel courageous.
Serve with the crispy bacon, maple syrup and a sprinkling of Gunpowda.
Yields 12 servings
Gunpowda Nuts
Grab nuts of your choosing. I love cashews, pecans, almonds and walnuts.
To coat 150g of nuts you’ll need:
2 sprigs rosemary – finely chopped
1 tsp cinnamon
1 tsp Gunpowda
1 tsp salt
1 tsp olive oil
Mix the above together into a paste and coat the nuts very well.
Roast the nuts at 190c for 5 minutes and then turn and cook for another 5 minutes.
I sit by the oven because they burn very easily. Cool completely before eating.
Yields 2 servings
Gunpowda Burger
The meat you choose will determine your burger’s worth.
If you can it’s best to grind your own, or ask your butcher to do this for you.
For a really luxurious patty try grinding brisket, chuck sirloin, and short rib together with a pinch of salt.
Bind together with an egg. 50g of each cut will yield 3 burgers.
Make the burger with whatever toppings you favour. Sprinkle with Gunpowda.
Yields 1 servings
Gunpowda Cannelloni
These are vegetarian cannelloni. You can use whatever mix you prefer but in this instance it’s the classic spinach and ricotta.
400g fresh spinach
½ tsp nutmeg (freshly ground is always better)
1 onion – finely diced
2 garlic cloves – crushed
2 tins of plum tomatoes (San Marzano if you can find it)
2 bay leaves
A bunch of fresh basil
1 egg
250g ricotta
100g parmesan cheese
3 to 4 tbsp olive oil
2 tsp Gunpowda
150g cannelloni, which is roughly 15 tubes
2 balls of mozzarella – grated for the top
Salt and pepper each component to taste
Wilt the spinach in a little water. Squeeze out the moisture and chop. Set aside.
For the tomato sauce – fry the onions and garlic until soft and then add the tomatoes, bay and Gunpowda. Season and leave this to simmer.
Mix the remaining ingredients together – minus the mozzarella and basil. Fill your cannelloni tubes.
Go back to the tomato sauce and add the basil.
In a baking dish layer half of the tomato sauce. Arrange the cannelloni. Top with the remaining sauce and the mozzarella.
Bake at 180c for 45 minutes. Sprinkle a little Gunpowda when serving
Yields 6 servings
Gunpowda Turky Kotletti
This is my paternal grandmother’s version of Kotletti ‘cutlet’ and is made with minced Turkey. Effectively a Polish hamburger.
400g minced turkey
1 large onion diced and fried
1 large egg
Seasoning
½ tsp Gunpowda
A handful of finely chopped parsley
The only step that my grandmother always stressed was that the onions need to be very slowly fried until slightly golden.
The onions then need to cool before making the mix.
Mix all the ingredients thoroughly, with the cooled onions, and refrigerate for 30 minutes minimum.
The shape of the cutlets are oval. I keep to this tradition.
A non-stick frying pan works best.
Heat the oil to medium, add the burgers until golden on both sides.
Transfer to an oven and continue the cooking for a further 20 minutes at 180c.
Don’t overload the frying pan. I do it in two batches.
Yields 12 servings
Gunpowda Cassoulet
If you follow certain recipes a proper cassoulet can take all day.
Here I’ve taken some key ingredients and sped it up a bit. We could equally call it a stew.
Understandably the French are not known for their love affair with spicy food. Gunpowda works here. It works everywhere come to think of it!
Add 200g black pudding (a stick cut into rings is best – Simon Howie is a good one).
6 very very very good quality sausages
4 chicken thighs
1 can cannellini beans – drained
1 onion finely chopped
2 cloves garlic finely chopped
2 pints chicken stock
1 tsp Gunpowda
2 cloves
1 handful of chopped parsley
Roast the thighs and sausages until golden. 30 minutes at 200c
Meanwhile fry the black pudding and leave to one side.
In a deep cassoulet type dish, fry your onions until golden.
Add the garlic and cloves towards the end of the fry to avoid burning.
Add the beans, stock and Gunpowda.
Now add the sausages, roasted chicken, fried black pudding on top in an even layer.
Put the lid on and allow to simmer for 30 minutes.
Serve with the parsley sprinkled on top.
Yields 4 servings
Testimonials
Testimonials
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Just the added spice kick I needed to add some taste to my daily cooking. The family absolutely loves it and always asks for me to add more.
